Apricot-Almond Granola

Apricot-Almond Granola Recipe

Lee Harrelson; Melanie J. Clarke

"I like to have a batch of granola on hand during the hectic holidays. It makes a great portable snack with lots of fiber and is also good served on yogurt or reduced-fat ice cream." --Jennifer Sransky, Birmingham, Alabama

Yield:

6 cups (serving size: 1/3 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 164
Caloriesfromfat 33 %
Fat 6 g
Satfat 2 g
Monofat 2 g
Polyfat 1.6 g
Protein 3.3 g
Carbohydrate 25.4 g
Fiber 2.6 g
Cholesterol 7 mg
Iron 1 mg
Sodium 20 mg
Calcium 25 mg

Ingredients

2 3/4 cups regular oats
1/2 cup slivered almonds
1/2 cup dried cherries
1/2 cup coarsely chopped dried apricots
1/3 cup coarsely chopped walnuts
1/3 cup golden raisins
1/2 cup honey
1/3 cup butter, melted

Preparation

Preheat oven to 350°.

Combine oats, almonds, and next 4 ingredients (through raisins) in a medium bowl. Combine honey and butter. Drizzle honey mixture over oat mixture; toss to coat. Spread mixture in a single layer onto a jelly-roll pan. Bake at 350° for 15 minutes; stir. Bake an additional 10 minutes or until lightly browned. Cool completely on pan. Break into pieces.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Jennifer Sransky, Birmingham, Alabama,

Cooking Light

December 2007
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